摘要
以商品高酯果胶为原料,制备酰胺化果胶,以胶凝破碎强度为检测指标,得到酰胺化果胶的最佳胶凝条件。以pH值、酰胺化果胶浓度、蔗糖浓度、Ca2+浓度4因素为因素,以去离子水配制溶液,保存温度5℃、保存时间48h进行正交试验得到的最佳胶凝条件为:pH值3.6、酰胺化果胶浓度1.4%、蔗糖浓度30%、Ca2+浓度50mgCa2+/g酰胺化果胶。
High methoxyl pectins （HMP） was used as raw materials to prepare amidated low methoxyl pectins （ALMP） .The breaking pressure of the gel was used as an index to make good gel. The results showed that best gel can be obtained with 1.4 % of ALMP adding 50 mg Ca^2＋/g ALMP and 30 % of sucrose soluted in deionized water at pH3.6.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期25-28,共4页
Food Research and Development
关键词
酰胺化果胶
胶凝
破碎强度
amidated low methoxyl pectins
gel
breaking pressure
